Toblerone Brownies (gluten free) are gloriously fudgy and decadent. Made with iconic Toblerone chocolate and extra ground almonds, each bar surprises with nuts and nougat.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
Toblerone Brownies – two iconic treats paired
Toblerone Brownies are seriously decadent. But boy, are they worth it! Two iconic treats married into one gloriously fudgy bake of deliciousness. These babies are not for the faint-hearted.
Made with the iconic Toblerone chocolate bar, my gluten free brownies are seriously fudgy and nutty, and shot through with little bites of nougat… And when I say ‘made with’… I mean made with! These brownies are not just a recipe that has been ‘pimped’ with a favourite chocolate bar to make it look prettier. No. These brownies actually contain Toblerone as a fundamental ingredient.
Toblerone is legendary. Isn’t it?! It seems to have been around forever and is totally recognisable both for its packaging and the experience of eating it. Eyes closed and hands tied, it would still be obvious in the mouth. A blend of chocolate, honey and almond nougat, it has a wonderful rich, creamy, melty followed by crunchy, chewy, slightly nutty experience, that is unforgettable. Nothing else quite compares…
Distinguishable by its characteristic triangular shape, Toblerone first appeared on the scene more than a century ago, back in 1908. Created by Theodor Tobler and his cousin Emil Baumann in Switzerland, it has changed little since… Except maybe that the bars have got smaller in response to the increased cost of ingredients. (You’ll be pleased to hear that Toblerone Brownies haven’t followed suit).
The name Toblerone is apparently based on a play of words that link its genius inventor (or one of them): Mr Tobler, with the Italian word for honey and almond nougat (‘Torrone’). Can you think of a better way to be immortalised?
I think everyone must have particular associations with buying and eating Toblerone, not least because it has always been a considered a ‘special occasion’ chocolate bar. Even now, it’s marketed to be bought particularly at Christmas, Easter, Father’s and Mother’s Days, etc. You can even order it in personalised packaging!
For me, the experience of buying Toblerone is ubiquitous with Duty Free shops. There, not only do you get the common varieties of milk and white chocolate, but also the slightly less common dark and positively rare fruit and nut and honeycomb crisp bars. I have even managed to find an especially delicious, blue boxed version made with crunchy salted caramelised almonds… Divine! Always… ALWAYS… I make sure I get Toblerone when I go through Duty Free. And always BIG bars.
The Creation of Toblerone Brownies
If you love Toblerone and you love brownies, then you will definitely, absolutely LOVE these Toblerone brownies. The recipe was actually first created back in 2015, making two different versions before I was totally happy… (or was that just an excuse to consume more Toblerone?).
Either way, this version is firm, but fudgy. Made with melted Toblerone and some additional ground almonds, the slightly granular crunchiness of the nuts boosts the nuttiness found in the bar. And the creamy, honey sweetness synonymous with Toblerone still shines through (enhanced by the use of caramel-brown sugar in the recipe). As you bite into the dense, chocolatey blocks of decadence, an extra treat awaits your taste buds. Little chunks of Toblerone hidden within…
In honour of this most special and enduring of chocolate bars, the portions have even been cut into triangles…
A slight change to the original recipe
My original Toblerone Brownies recipe used dark Toblerone at its core. But this seems to have been increasingly difficult to get hold of in recent years… So more recently (and for the updated photographs) I have used milk chocolate Toblerone combined with a little plain dark chocolate for balance. It means that the brownies are a little sweeter, but no less delicious. And at least I can be sure they work with either chocolate.
If you can get hold of dark chocolate Toblerone, so much the better.
What you need to make Toblerone Brownies
Most of the ingredients for Toblerone Brownies are pretty straight forward. You do however need Toblerone… Dark for preference. If you can’t find any dark, use the milk version balanced with some dark chocolate, or try and source an alternative. Look for ‘Swiss Mountain’ bars which contain nougat. In the UK, M&S certainly used to have a dark bar which made a good substitute… But make a mental note that next time you head through duty free, you need to stock up!
- You need an 8 inch (20 cm) square baking tin. The MasterClass Non-Stick tin has good depth, making it perfect for brownie-making.
- A good set of kitchen scales. I love my Heston Blumenthal Dual Platform Scales.
- For your main mix, you’ll need a big mixing bowl. I have a Joseph Joseph nest of bowls, which give plenty of versatility. And if you use a lot of eggs in your baking, the stainless steel egg cracker on the side is fab.
- But you’ll also need a heat-proof (preferably glass Pyrex) bowl, to melt the chocolate and butter. It is really important that the bowl is not only heat proof, but doesn’t shatter. I have a set of three pyrex bowls which are perfect.
- And you need a whisk. The Kenwood K-Mix Hand Whisk has been sturdy and reliable at GFHQ. As a bonus, it also comes with a dough-hook attachment, which is perfect for bread-making.
- Baking paper : Someone contacted me recently to ask why their cake was sticking to the baking paper. If there’s one lesson I’ve learnt, it’s always use good quality baking parchment. There is nothing more frustrating than a failed bake at the last hurdle because the paper’s stuck. I always use Lakeland Baking Parchment… It hasn’t let me down yet.
Can I make Toblerone Brownies dairy free?
Sadly, the nature of Toblerone (whether dark or not) is that it contains milk. This means that it is not possible to make dairy free. If you can source a dairy free swiss chocolate nougat bar however, give it a go and just sub the butter for DF alternative.
We do however have lots of other brownie recipes at Gluten Free Alchemist that can be made dairy free. Here’s a few that are particularly yummy and easy to sub dairy for non-dairy :
For lots of other gluten free recipe inspiration, why not browse our Gluten Free Recipe Book?
Toblerone Brownies (gluten free)
- 8 inch/20 cm square baking tin
- baking paper
- Kitchen scales
- measuring spoons
- heatproof (pyrex) bowl
- microwave or hob and saucepan
- Mixing bowls
- electric whisk
- wooden/silicone spoon
- 65 g plain gluten free flour I use GFA blend A – see NOTES
- 10 g cocoa powder (1 tbsp)
- 100 g ground almonds almond meal
- 1 tsp GF baking powder
- pinch fine sea salt
- 200 g dark chocolate Toblerone (or 150g milk Toblerone + 50g very dark chocolate) chopped into pieces
- 100 g unsalted butter
- 130 g soft light brown sugar
- 2 large eggs UK large
- 1 tsp vanilla extract
- 80 g milk/dark/white Toblerone cut into chunks (Additional to above)
- Base line a 20 cm (8 inch) square baking tin with baking parchment.
- Preheat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, cocoa, almonds, baking powder and salt in a bowl. Set aside.
- In a glass, heat-proof bowl, melt the butter with the 200g dark Toblerone either in the microwave (medium heat, 30 second bursts, stirring frequently) or set over a small saucepan of simmering water, stirring frequently. Set aside to cool.
- In a large bowl, whisk together the sugar, eggs and vanilla until well blended (but not thick).
- Add the dry ingredients to the egg mix and then add the melted chocolate. Beat with a spoon until well-combined and smooth.
- Fold in the additional 80g chopped Toblerone (make sure the mixture is cool enough that the chocolate pieces won't melt when folded).
- Pour the mixture into the baking tin and smooth the top.
- Bake for 20 to 25 minutes until the top is firming up and a knife inserted into the centre comes out reasonably clean (a few sticky crumbs are fine).
- Remove from the oven and cool completely in the tin. Refrigerate for about an hour before cutting into slices.
- Bring back to room temperature and enjoy.